About us

Our group: Lallemand Inc.

Lallemand Inc., the parent company of Lallemand Specialty Cultures, is a privately owned Canadian company, with headquarters in Toronto and corporate administrative offices in Montreal. Lallemand is a leading developer, producer and marketer of yeasts, bacteria and other micro-organisms serving the baking, winemaking, distilling, ethanol, beer, dairy, food, fermentation, animal nutrition, human health, pharmaceutical and plant care industries. With 3000 employees located in 44 countries, the company is active on all five continents.

BLCY-Truck

 

Lallemand Specialty Cultures

Lallemand Specialty Cultures (LSC) specializes in the development and production of specialty cultures for food applications and nutrition industries. For cheesemakers and dairy producers seeking premium positioning, LSC selects, develops and produces dairy specialty cultures for cheese and fermented milk differentiation. From acidification to surface and ripening, Lallemand’s expertise in dairy cultures fermentation dates back a long way.

 

Rosell Institute, a Canadian subsidiary, is an industry pioneer, establishing the first freeze dried yogurt cultures in North America in 1933.

Dr Rosell and Dr Edouard Brochu

Equilait, a French subsidiary acquired in 1988, has produced cultures specific to French cheesemakers since 1940.

Laboratoire G. Roger in La Ferté, France was a pioneer in surface and ripening cultures at the beginning of the 20th century. Through acquisition of the laboratory, Lallemand has gained reliable competence in meat and dairy solutions for developing color, flavor and texture.

LSC complements this expertise with partnerships between industry excellence centers (see Partnership page for more information). As such, the knowledge of Laboratoire G. Roger  enriches LSC’s offer of specialty cultures for dairy and other food products.

 

Providing a full range of meat and dairy solutions to food partners is a logical development within Lallemand’s challenges.